Introduction
has been my go-to comfort food since forever - seriously, I've probably made it hundreds of times in my tiny kitchen. The way those tender beef chunks mingle with smoky spices just gets me every time! This recipe evolved from my mom's version (sorry Mom, I tweaked it!), and it's become my most-requested dish during football season. It's hearty enough to feed a crowd but - between you and me - I sometimes make a pot just for myself on rainy Sunday afternoons. The secret? Letting it simmer until your whole house smells like heaven.
Timing
- Prep time: 15 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 30 minutes
Ingredients
- 2 lbs ground beef (80/20 works best, but honestly, use what you've got)
- 2 medium onions, diced (sweet ones if you can find 'em)
- 4 garlic cloves, minced (or like 6 - I'm not judging)
- 2 cans (14.5 oz each) diced tomatoes
- 2 cans (15 oz each) kidney beans, drained (black beans work too!)
- 2 tbsp chili powder (maybe start with less if you're sensitive)
- 1 tbsp ground cumin
- 1 tsp paprika
- ½ tsp cayenne (optional - I usually sneak in more)
- Salt and black pepper to taste
- 1 cup beef broth
Step-by-Step Instructions
Step 1: Brown the Beef
Heat up a large pot - I use my trusty Dutch oven that's probably older than my marriage. Brown the ground beef over medium-high heat until it's no longer pink. Don't rush this part! Those browned bits are flavor gold. Drain excess fat, but leave about 2 tablespoons because... well, flavor.
Step 2: Veggie Time
Toss in those diced onions right with the beef. Let them get all soft and translucent - about 5 minutes. Add garlic and cook until fragrant (omg the smell right now). Sometimes I accidentally burn the garlic but guess what? Still tastes amazing.
Step 3: Spice Magic
Time for the spices! Dump in chili powder, cumin, paprika, and cayenne. Stir everything around until the meat looks coated and your kitchen smells like a proper chili joint. The spices need about 30 seconds to wake up - that's what my grandma always said anyway.
Step 4: Simmer Situation
Add tomatoes, beans, and broth. Bring to a bubble (not a boil!), then reduce heat and let it simmer. I usually go for at least an hour, stirring occasionally and maybe sneaking tastes. The longer it simmers, Classic Ground Beef Chili the better it gets - kinda like how I get more charming as you get to know me 😉
Healthier Alternatives
Look, I've tried every variation under the sun. Ground turkey works great if you're watching fat -
